Beetroot, spinach and coconut curry
- Portion size: Serves 4
- Hands-on time 15 min. Simmering time 20 min
- Difficulty: easy
Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.
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Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely sliced
- 1 green chilli, finely sliced
- 2 tbsp ginger garlic paste
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- ½ tsp ground coriander
- 500g plum tomatoes, chopped
- 250g cooked beetroot, chopped
- 400ml tin coconut milk
- 1 tbsp tamarind paste
- 100g baby spinach
- Handful coriander leaves, chopped
- 1 lime, cut into wedges, to serve (optional)
- Flatbreads or rice to serve
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Method
- Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
- Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
- Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.
Nutrition
- 320kcals Calories
- 24.2g (15.6g saturated) Fat
- 4.9g Protein
- 17.7g (12.9g sugars) Carbs
- 6g Fibre
- 0.4g Salt
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Reviews
Made this and was seriously impressed. We used medium curry powder and one green chilli as that’s what we had and it was plenty hot enough! Easy to make, once you chopped everything up and caramelised the onions it’s super quick – put the rice on at the same time as the 15 minute simmer and you’re all set. Very tasty.
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